Chiefs Tailgate and Chef Red’s Recipe!

As reported on the broadcast Thursday, we are in preseason tailgate form here at WTB? But, as not to let anyone down, Chef Red has stepped up and will be holding down the fort for our first tailgate of the year. We know many folks have been hit (and hit hard) by the economic downturn. Parking was $15.00 last year and I see no reason that it would be different this year. Red will be setup at around 3:30 PM or 4:00.

We will be (for now) at the same location we were all last season. (Just off Ohio St on the other side of the road from the entrance to Training Camp. Map forthcoming). Our rules are simple:

  1. Have FUN!
  2. Everyone is welcome (all ages and all teams)
  3. Bring something to share
  4. Mingle

We are a friendly group, so whether you are a new tailgater or an oldie, get there early, help setup and get your eat on! Adult beverages are almost required but this is still a family friendly event. So, with no further adieu, here is this week’s recipe!

Kansas City BBQ

This week we have our first home game of the 2010 season.  While this is a preseason game we will be tailgating in full force.  This week I visit some of the backyard barbeque styles of the Kansas City, Missouri area.  Growing up with a mom from Missouri, I understand a thing or two about BBQ from this region.  The obvious choice here is ribs, well I am a little more unconventional then most and decided to take a great rib sauce and turn it into a chicken dish.  This chicken is sweet and spicy if oven cooked, but the grill gives a completely different flavor profile.  Not only do you get the entrée, but you get the perfect side dish for this chicken.  The baked beans combine a little southern cooking with this Midwest dish.  Make sure you stop by our tailgate as I will have plenty for everyone.


  • 4 boneless skinless chicken breasts (or 8 chicken tenders)
  • Chef Red’s BBQ rub (recipe follows)
  • Kansas City BBQ Sauce (recipe follows)
  • Sweet and Spicy Southern Style Baked Beans (recipe follows)

Chef Red’s BBQ Rub

  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh black pepper
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon adobo seasoning

Kansas City BBQ Sauce

  • 2 tablespoons vegetable oil
  • 6 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon ground allspice
  • Pinch ground cloves
  • 2 cups ketchup
  • 1 cups water
  • ¼ cup dry white wine
  • 1/2 cup cider vinegar
  • 1/4 cup dark molasses
  • 1/4 cup firmly packed dark brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon freshly ground black pepper
  • 1 crumbled bay leaf

Sweet and Spicy Southern Style Baked Beans

  • 1-28 ounce can of baked beans (I prefer home-style or honey)
  • ¼ cup brown sugar
  • ¼ cup chopped onion
  • 2 tablespoons honey
  • 2 teaspoons yellow mustard
  • 2 teaspoons Worcestershire sauce
  • 8 slices cooked and chopped bacon
  • 1 tablespoon hot sauce


Mix all dry rub ingredients in a bowl and put aside until needed.

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, cayenne, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, wine, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes.

Sprinkle the rub on chicken and evenly distribute.  Prepare the grill for medium high heat.  Grill the chicken for 4 to 5 minutes per side.  After about 6 to 7 minutes baste the chicken breasts with the BBQ sauce.  Once the chicken is fully cooked drizzle additional sauce over the chicken and serve.

Preheat oven or grill to 350 degrees.  Combine all the baked beans ingredients in a casserole dish and mix well.  Put in oven or grill for 40 minutes until nice and bubbly.  Serve on the side with the chicken.

*This recipe yields 4 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”

Chef Red


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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